Name: Sweet and sour chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup long-grain white rice; 1/2 cup water; 1 tsp canola oil; 3/4 red bell pepper, cut into 1-inch pieces; 2 oz fresh pineapple, diced; 1/3 cup orange juice; 1 tbsp rice vinegar; 1 1/2 tsp low-sodium soy sauce; 1 1/2 tsp ketchup; 1 tsp cornstarch; 1/4 tsp salt; 1 clove garlic, minced

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes. Done when water is absorbed and rice is tender.
While the rice simmers, whisk together the orange juice, rice vinegar, soy sauce, ketchup, and cornstarch in a small bowl until smooth.
Heat half the oil in a large nonstick skillet over medium-high heat. Add the chicken and the remaining salt. Sauté for 5 to 6 minutes until cooked through and lightly browned. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Add the remaining oil, the bell pepper, pineapple, and garlic to the skillet. Cook for 4 minutes until the pepper is crisp-tender.
Return the chicken to the skillet. Give the sauce a quick whisk and pour it into the pan. Cook, stirring constantly, for 1 to 2 minutes until the sauce bubbles and thickens to a glossy coating. Done when sauce is thickened and clears a path when stirred.
Fluff the rice with a fork and spoon it onto a plate. Top with the sweet and sour chicken and vegetables. Serve right away.

Nutrition

Ingredients

Instructions

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